This sausage and cheese biscuits recipe is one of my favorite ways to make breakfast ahead of time. The crispy hashbrown crust, fluffy eggs, and melted cheddar come together in the most satisfying way. It’s a family favorite around here.
Table of Contents
A Simple Breakfast Worth Waking Up For
These biscuits are the kind of recipe that make mornings feel manageable. I can bake a batch on Sunday, tuck them in the freezer, and have breakfast ready in minutes all week long. The hashbrown crust gets golden and crisp, while the eggs, sausage, and cheese bake together into a warm, filling bite that feels like a full meal.
I started making these sausage and cheese biscuits when I needed something hearty that didn’t take much effort in the morning. The first time I pulled them from the oven, the smell of crispy hashbrowns and melted cheddar filled the kitchen, and everyone wandered in asking what was cooking. They’ve been a regular part of our breakfast rotation ever since.
I’ve made plenty of biscuit recipes over the years, but these stand out for their simplicity and flavor. They fit right in with my cheddar biscuits and sausage biscuits – each one a little different, but all easy, comforting, and homemade.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Shredded hashbrowns: These make the crispy base for each biscuit. Be sure they’re thawed so they press easily into the muffin cups and bake up golden brown.
- Butter: Adds flavor and helps the hashbrowns crisp in the oven. I use melted butter, but you can swap in olive oil if that’s what you have on hand.
- Salt: Brings out the flavor in the potatoes and eggs. You can adjust the amount depending on how salty your sausage is.
- Pepper: Adds a little seasoning and warmth to balance the richness of the cheese and sausage. Freshly ground pepper works best here.
- Eggs: Hold everything together and give the biscuits their soft, fluffy texture. Whisk them well before pouring to make sure they bake evenly.
- Sharp cheddar cheese: Melts beautifully and gives that classic cheesy flavor. You can use mild cheddar, Colby Jack, or even a mix of cheeses for a different taste.
- Sausage: Adds hearty flavor and protein to each bite. I like using breakfast sausage, but turkey sausage or crumbled bacon work just as well.
How to Make Sausage and Cheese Biscuits Recipe
Preparation
Preheat the oven to 400°F and lightly spray a 12-cup muffin tin with cooking spray. Thaw the shredded hashbrowns and measure out all ingredients so they’re ready to use. Cook and crumble the sausage, then set it aside to cool slightly before assembling.
Step 1 – Mix the Hashbrowns
In a large bowl, combine the shredded hashbrowns, melted butter, salt, and pepper. Stir until the potatoes are evenly coated and seasoned. This mixture will form the crispy base for your biscuits.
Step 2 – Form the Hashbrown Cups
Spoon the hashbrown mixture into the prepared muffin tin, filling each cup about three-quarters full. Use your fingers to press the potatoes firmly along the bottom and up the sides, shaping them into small nests. Try to keep the thickness even so they bake uniformly.
Step 3 – Bake the Hashbrown Shells
Place the muffin tin in the oven and bake for 20–25 minutes, or until the edges are golden brown and crisp. Remove from the oven and let the cups cool for a few minutes before adding the filling. Reduce the oven temperature to 350°F.
Step 4 – Layer the Cheese and Sausage
Sprinkle half of the shredded cheese into the bottom of each hashbrown cup. Add half of the cooked sausage on top of the cheese. This creates a flavorful base before adding the eggs.
Step 5 – Add the Eggs and Toppings
Whisk the eggs in a medium bowl until smooth and well combined. Pour the eggs into each cup, filling almost to the top. Finish by sprinkling the remaining cheese and sausage evenly over each one.
Step 6 – Bake Until Set
Return the muffin tin to the oven and bake for 20–25 minutes, or until the eggs are fully set and the tops are lightly golden. Let the biscuits cool for a few minutes before removing them from the pan. Serve warm or cool completely for freezing.
Lynette’s Tip
Press the hashbrowns firmly into the muffin cups so they hold their shape while baking. Keeping the sides even helps them crisp up nicely and prevents thin spots from overbrowning.
More Breakfast Recipes You’ll Enjoy
Sausage and Cheese Biscuits
Ingredients
- 4 Cups shredded hash browns thawed
- 4 Tablespoon butter melted
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 large eggs
- 1 ½ Cups sharp cheddar cheese shredded
- 1 Cup sausage cooked and crumbled
Instructions
- Preheat Oven: Preheat the oven to 400°F and spray a muffin tin with cooking spray.
- Prepare Hash Browns: In a large bowl, combine the hash browns, melted butter, salt, and pepper. Fill each muffin cup about ¾ full and press the mixture firmly into the bottom and up the sides to form a crust, keeping the thickness even.
- Bake Crusts: Bake for 20–25 minutes, or until the hash browns begin to brown. Remove from the oven and let cool slightly. Reduce the oven temperature to 350°F.
- Layer Fillings: Sprinkle half of the shredded cheese into the bottom of each hash brown cup, followed by half of the cooked sausage.
- Add Eggs: Whisk the eggs together and pour into each cup until almost full. Top with the remaining cheese and sausage.
- Bake Biscuits: Return to the oven and bake for 20–25 minutes, or until the eggs are fully set. Let cool slightly before removing from the pan.
Notes
Variations
- Use Different Cheese: Swap the sharp cheddar for mozzarella, pepper jack, or Swiss. Each one melts beautifully and gives the biscuits a new flavor.
- Add Vegetables: Mix in sautéed bell peppers, onions, or spinach with the sausage for extra color and nutrition. Just cook them first so they don’t add too much moisture.
- Swap the Meat: Try cooked bacon or diced ham instead of sausage. It’s an easy way to change up the flavor while keeping the same hearty texture.
Nutrition
Recipe FAQs
Yes, you can grate fresh potatoes and use them in place of frozen hashbrowns. Just be sure to squeeze out as much moisture as possible with a clean towel before mixing them with the butter and seasonings.
Yes, the sausage should be fully cooked and crumbled before adding it to the cups. This ensures it browns nicely and blends well with the eggs and cheese.
The eggs are ready when the centers are set and no longer jiggly. You can also insert a toothpick into the center; if it comes out clean, they’re done.
A standard 12-cup muffin tin works perfectly for this recipe. If you use a nonstick pan, still give it a light spray with cooking oil to help the hashbrowns release easily.
If the hashbrowns weren’t fully thawed or pressed firmly into the cups, they can release extra moisture. Make sure to bake them until the edges are golden before adding the filling.
You sued your finger? You are one litigious lady!
Ok, the recipe looked good plus the calories were really good for me being I’m always on a diet. I had to borrow extra pans…who has 36 muffin tins anyway? Come to find out, the recipe only made 12, not great on the calories anymore and I was more than annoyed. From the photo, these were not mini muffins nor was it said anywhere that regular muffin tins were not used. This puts a further nail in the coffin of Pinterest recipes!
I apologize that there was confusion with the recipe. I’ll take a look and update it to make it more clear. Thanks for the feedback.
My hubby thinks they would be mushy with the hash brown. What do you think?
how long will the last in the freezer
Hi Sarah, I usually keep things in the freezer for no more than three months just to keep them tasting fresh. Of course, if you use a vacuum sealer you can keep things in the freezer much longer.
I made these and love them for breakfast. The only thing that didn’t make sense to me was how you got 36 from this recipe if it’s only 8 eggs. I came up with 18 cups total and they were filled decently. Overall these turn out well if you spray the cups with plenty of non-stick to get the hashbrowns out.
Hi Sarah, I used a mini muffin pan. If you use a large muffin pan you would get less.
How long will they last in the freezer?
Love the look of these but we don’t seem to have your type of Hash Brown here in Australia. Would coarsely grated raw potato work instead. Thanks!
Shredded or grated potato would work buy soak in water first to remove the starch then dry in paper towels. Also the cooking time would be a bit less so watch carefully.
Thanks Sheryl!
How many does this yeild?
I’m so excited about these! I’m going to try them next weekend. Thanks for posting! I just discovered you and subscribed after reading only two posts! That’s a new record:)